Soft & Chewy Sourdough Peanut Butter Chocolate Chip Cookies
Soft, chewy, and loaded with peanut butter and melty chocolate chips, these sourdough discard cookies are the ultimate cozy treat. Quick, one-bowl, and bakery-style, they’re perfect for using up your starter while creating cookies everyone will love.
Servings 18 cookies
Ingredients
- ½ cup 113 g unsalted butter, softened
- 1 cup 200 g brown sugar
- ½ cup 120 g creamy peanut butter
- 1 large egg
- ½ cup 120 g sourdough discard
- 1 tsp vanilla extract
- 1 ½ cups 190 g all-purpose flour
- ½ tsp baking soda
- ½ tsp salt
- 1 cup 170 g chocolate chips
Instructions
- Cream butter and brown sugar. Add egg and vanilla.½ cup 113 g unsalted butter, softened, 1 cup 200 g brown sugar, 1 large egg, 1 tsp vanilla extract
- Stir baking soda into sourdough discard until bubbly; mix into wet ingredients.½ tsp baking soda, ½ cup 120 g sourdough discard
- Add flour and salt, stir until just combined.1 ½ cups 190 g all-purpose flour, ½ tsp salt
- Gently fold in peanut butter, leaving ribbons.½ cup 120 g creamy peanut butter
- Fold in chocolate chips.1 cup 170 g chocolate chips
- Chill dough 30–60 minutes (optional).
- Bake at 350°F (175°C) for 10–12 minutes.
- Cool 5 minutes before moving to a rack.